Title: Cold Shrimp in Pastry Shell
Categories: Entree Dish
Yield: 6 Servings

3	lb	Shrimp; medium-sized fresh
6		Puff-pastry shells; (available frozen)
		Mayonnaise sauce:
1/4	c	Parsley;, fresh chopped
1/4	c	Watercress;, chopped
1/4	c	Spinach;, shredded fresh
2		Green onions;, sliced
1		Clove garlic;, sliced
2	ts	Dry mustard
1		Egg yolk
1	tb	Tarragon vinegar
1	tb	Lemon juice
1/2	ts	Salt
1/4	ts	Pepper
3/4	c	Mayonnaise
1/2	c	Sour cream

Boil the shrimp in water to cover for 5 minutes; cool, shell, and devein shrimp. Bake the pastry shells according to package directions. Mayonnaise Sauce: In a blender, combine the parsley, watercress, and spinach; blend for 1 minute. Turn off motor, push greens down into the blades, and add green onions, garlic, dry mustard, egg yolk, tarragon vinegar, lemon juice, salt and pepper; blend for another 30 seconds or so. Add the mayonnaise and sour cream and blend again for 30 seconds. Chill. When you are ready to serve, stir the ld shrimp into sauce and spoon into the pastry shells (preferably warm).

NOTES : These are the best cold shrimp you'll ever serve. They're dressed in an enticing, green-flecked mayonnaise sauce and served in puff-paste shells. This out-of-the-ordinary party dish is a go deal easier to make than it looks. What more could a hostess in dungarees ask? (From book "It's a Picnic," by Nancy Fair, p. 55, Viking Press, 1969) Posted to MM-Recipes Digest V4 #6

Recipe by: Submitted by Carolyn Cloe

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